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Print this Recipe    Chicken Salsa Verde

Chicken in Green Sauce with Molassas (Polo en Salsa Verde con Piloncillo)

4 chicken breasts, divided and skinned
1 large onion - white or yellow
2-5 jalapeno peppers, medium size
1 lb tomatillos
1 tablespoon light molassas or 1 1/2 oz piloncillo
salt & pepper to taste
1 can (15 oz) tomato puree or crushed tomatoes, optional
1/2 teaspoon green dried mexican chili powder, optional

Dice and sweat the onion in a little olive oil until translucent.
Remove from heat and place aside.

Roast the tomatillos and jalapeno peppers on a comal, cast-iron
griddle or a barbeque grill until the skin is blistered and dark.
Cool, then remove jalapeno stems and seeds. Place tomatillos and
peppers and the onion in a blender and puree, adding a little
water if needed to make a thick paste. If desired, add the can of
tomato and dried green chili powder at this time and blend well.

Place the pureed mixture in a medium saucepan and heat slowly,
stirring as needed to prevent sticking or burning. As the puree
comes to a light boil, reduce heat and add the molassas - stirring
until mixed. Simmer on low heat for 10 minutes. Add salt and
pepper to taste.

Lightly season the split chicken breasts with salt and pepper and
grill until done. (It is OK if they still are slightly pink in
middle.) Remove from grill, cut into 2 inch pieces and add to the
simmering green sauce, increasing heat to achieve a light boil.
After 5 minutes reduce heat and cook covered for 30 minutes on low

Serve with hot corn tortillas, yellow rice and black beans.


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